How to Cook Whole Chicken | Traeger Staples

Pit Boss…..

Would you recommend using an aluminum baking pan to save the juices?

165 is too hot! That’s the temp it needs to be for one instant for it to be safe to eat but if you cook it at 150 for 10 mins it had the same effect on killing the bacteria without denaturing the protein in the meat and causing it to get dry and chalky. There’s a great article online that goes into detail on this if you good “chicken cooking temp”

What Cooking Temperature?

SO much better than reading recipes. Thanks Matt!

Buying my pellets from Keizer, Oregon Barbecue store. Chuck is awesome!!! Apple is way to go according to Chuck and Chuck is tops!! Thanks Chuck!!!!

Anyone know the time difference (if any) when cooking two whole chickens at once?

I noticed you said, “rinsed it off”. What is the reasoning behind rinsing it off?

Could I do the same with Cornish Hens?

I can not afford yiou...yet....but I'll learn all I can for now!

Not a chance on this planet it is cooked like that in 45 min

Loved that "very important to drink half the beer"... really enjoying the content Matt, been watching a lot of the videos and bough a bunch of your rubs to try.

How are mesquite pellets for chicken? You mentioned hickory, I'll definitely smoke chicken with hickory eventually.

A lot of these recipes aren't in the App

Oh sorry…Traeger ironwood 885

I couldn’t get to 165 in 45 minutes. Maybe it because the outdoor temp is 50? Cold for Houston. ;) unless I did something wrong?

Matt this whole chicken is a no brainer, did one this afternoon at 375 came out perfect, wished it had more smoke flavour but still super tender and juicy

What model is that Traeger?

I got silverton 620 and these presents don’t apply. Close but not there. Any suggestions?

I want to get mine smoky tasting. After it was at the 165° mark, I wanted it smokier so I put it on smoke for a half an hour —— well almost.
I shut it down first and then I restarted it in the smoke mode it smoked beautifully .
Expecting a good smoky barbecue taste in the chicken, I didn’t taste any smoke but it tasted what’s the taste of rancid oil know mind you, I clean the barbecue for cooking the chicken at the get-go. Perhaps maybe before doing the post cook smoking idea, I should’ve taken the foil off of that sear plate under the grill put a fresh one on, then tried smoking.
Was after cook smoking A wise idea after all? I should have done smoking before cooking?

Spray that chicken with some cooking spray first, it’ll help brown and crisp that skin and give it a good bite. Spatchcock is the best way to go if you don’t brine it, the second best would be to shove some aromatics up inside it, onions, rosemary, and some butter. Help it stay nice and moist.

Was planning on smoking a whole chicken tonight until I realized its actually cheaper to just get the rotisserie chicken already cooked from the store. I guess maybe I'll never smoke a chicken.

were did you get the big spatula great video

whole chickens arent $10 anymore. i paid > $18 each today for range free hormone free birds

Help! I followed everything but the skin is too hard it’s not edible also the top layer of skin is hard. Does anyone know why

I have a Oklahoma joes at home and we have a treager at work. The only difference to me is the danm price lol. The food doesn't taste any different

Love my Traegar. Use Meat Church all the time. How do I get a hat?

If you need to season your meat with anything but salt and pepper, you need better meat. Seasoning like this is only needed for junk factory farmed meat. Especially when you’re cooking it on the Traeger.

1 wash bird
2 dry bird
3 season bird
4 heat 375 degrees
5 cook about 1 hour

Damn I love this guy.

Why is this so much faster than baking in the oven? This is the second video I’ve seen cooking whole chicken on a smoker and it’s way faster than in the oven. What’s the difference?

What kind of spatchula was that?

Chicken isn't the cheapest meat brother!

Followed this recipe to a T, the chicken was raw inside after an hour.

🤩

So far I’ve done 3 smokes on my traeger per Matt’s direction. I’m finding I need to add at least 2 hours to my smoke time. 😂😂

I’ll be making this today! Looks excellent!

made this tonight, took a bit longer but it was INCREDIBLE !! Best chick i have ever made or had by far. Holy Gospel !!!

I like this video. Super easy. I'm fairly new to Traeger so I've only cooked chicken once. I split it in half as he suggested in the video that could be done. I went at 450 degrees for about 55-60 minutes for a nearly 5.5lb chicken. Probed it at 165. Super juicy. I'm going to cook it the way he has in the video today. Thanks.

Never wash the chicken 🐔 good otherwise

Isn’t his rack placement in the “sear” position? Shouldn’t it be up on the first notch for smoking ? Or I’m I doing it wrong?

What gloves are you wearing?

How many lbs is the chicken you are using?

Matt, not trying to be snarky. But would it be fair to estimate that this meal includes $10 (half a bottle) of ‘The Gospel’ seasoning? A full bottle costs ~$22.

Just made this. Took closer to 90-100 minutes, but we had a close to 7lb bird. That said. Best. Chicken. Ever.

is he wearing Nitrile gloves over top of grilling gloves or ?

I have a Masterbuilt pellet grill, but I refer to it as a "traeger." Can I be sued for trademark infringement? Well, gotta go wipe my linoleum with some kleenex and put on a band-aid.

I brine the chicken overnight then smoke it on my pellet grill for 3or4 hours at 180 to get it smoked nice then crank it up to 325 to bring internal temp to around 160, then tent with tin foil and kitchen towel for 15 min. Turns out great every time. You just don't get a good smoke flavor in my opinion by cooking it at high heat fast. I also have the time to do it that way being retired, his still looked nice and juicy tho.

Great video! Thanks Meat Church!

Sooooo...... Treager is Pimping out his seasonings!!!!